Results 121 to 130 of about 56,442 (290)
Food Safety and Health, EarlyView.Planned harvesting and processing of marine macroalgae could meet future global food needs and mitigate fuel‐originated carbon dioxide responsible for climate change. Microalgal foods are nutritious and safe. The utilization of macroalgae would avoid environmental problems arising from the release of overgrowing macroalgae caused by heatwaves, which ...
Upali Samarajeewa
wiley +1 more source
Effect of Electron Beam Irradiation on Survival of Brucella spp. in Traditional Ice Cream [PDF]
, 2016 Irradiation is a new technology which can be used for foods especially for the ones which common methods such as thermal method cannot be applied. Traditional ice cream samples were purchased from a local market.
Hajimohammadi, B. +3 more
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Food Safety and Health, EarlyView.The global patent landscape of mushroom‐derived functional food was widely analyzed, and AI‐integrated approaches realizing cost‐effective and reliable exploration of functional foods derived from mushrooms were explored. ABSTRACT Global health concerns and the increasing demand for nourishment have collectively driven the rising demand for functional ...
Xihong Zhao +5 more
wiley +1 more source
Oxidative stability of fermented meat products.
Acta scientiarum polonorum. Technologia alimentaria, 2012 Meat and meat products, which form a major part of our diet, are very susceptible to quality changes resulting from oxidative processes. Quality of fermented food products depends on the course of various physicochemical and biochemical processes. Oxidation of meat components in raw ripening products may be the result of enzymatic changes occurring as ...
Karolina M, Wójciak +1 more
openaire +1 more source
Actin proteolysis during ripening of dry fermented sausages at different pH values [PDF]
, 2017 Berardo, Alberto +6 more
core +1 more source
Food Safety and Health, EarlyView.This review elucidates the formation pathways and detection technologies for ethyl carbamate, biogenic amines, and higher alcohols in Huangjiu. It concludes that integrated control frameworks are essential to decouple safety risks from the metabolic processes responsible for flavor development.
Lulu Liu +5 more
wiley +1 more source
Food Safety and Health, EarlyView.The fermentation of molasses‐vinasse with lactic acid bacteria and yeasts improves growth, intestinal health, digestive, and immune organs in chickens, promoting their productive performance and organic development. ABSTRACT This study evaluated the probiotic effects of lactic acid bacteria and yeasts on productive parameters, intestinal health, and ...
José Miranda‐Yuquilema +4 more
wiley +1 more source
Multifactorial Screening for Fine‐Scale Selection of CCS Industrial Clusters and Hubs in Brazil
Greenhouse Gases: Science and Technology, EarlyView.ABSTRACT As Brazil moves toward implementing its decarbonization commitments, carbon capture and storage (CCS) hubs are emerging as a key pathway for large‐scale CO2 abatement in hard‐to‐abate sectors. This paper presents a multifactorial, data‐driven framework to screen and prioritize potential CCS industrial clusters and hubs across Brazilian regions,
Gustavo P. Oliveira +5 more
wiley +1 more source
Susceptibility to Enterocins and Lantibiotic Bacteriocins of Biofilm-Forming Enterococci Isolated from Slovak Fermented Meat Products Available on the Market. [PDF]
Int J Environ Res Public Health, 2020 Lauková A, Kandričáková A, Bino E.
europepmc +1 more source
Detection of adulterations in tradictional portuguese game meat products by polymerase chain reaction technique [PDF]
, 2013 Authenticity assessment and fraud detection in processed meat products have becn attracting an increased attention driven by public health, economic and legal cancems, and also for religiolls reasons.
Amaral, Joana S. +4 more
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